Tea-Smoked Duck Breasts with Sichuan Pepper Marinade and Soy Glaze from The Duck Cookbook by James Peterson

Name: Tea-Smoked Duck Breasts with Sichuan Pepper Marinade and Soy Glaze from The Duck Cookbook by James Peterson
Ingredients: 4 Pekin (Long Island) duck breasts or 2 mullard duck breasts (1½ to 2 pounds total); 2 tablespoons Sichuan peppercorns, roasted, ground, and worked through a fine-mesh strainer; 1 tablespoon soy sauce; 1 tablespoon sugar; 1 tablespoon balsamic vinegar; 1 teaspoon dark sesame oil, preferably a Japanese brand; ¼ cup tea leaves or wood chips

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These duck breasts are rubbed with ground Sichuan peppercorns before being glazed in the sauté pan with a mixture of sugar, soy sauce, balsamic vinegar, and ses

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Ingredients

4 Pekin (Long Island) duck breasts or 2 mullard duck breasts (1½ to 2 pounds total)
2 tablespoons Sichuan peppercorns, roasted, ground, and worked through a fine-mesh strainer
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon balsamic vinegar
1 teaspoon dark sesame oil, preferably a Japanese brand
¼ cup tea leaves or wood chips